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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 142
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Potato Pudding 1 c grated carrots 1 c grated potatoes 1 c raisins 1 c sugar 2 eggs 2 c flour (or more) 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. nutmeg 1 tsp. cinnamon 1/4 tsp. ground cloves 1/2 tsp. allspice 3 tbsp. butter Combine carrots, potatoes, raisins, & sugar. Add beaten eggs. Combine & stir in well flour, soda, salt and spices. Add more flour of needed (consistency of cake batter). Grease coffee can or 2 qt. mold. Pour in batter. Cover tightly with lid or aluminum foil. Place on rack in a covered pan & steam for 3 hrs. Cool. Store in refrigerator or cover with foil & freeze. When ready to serve, reheat in oven. Serve with caramel sauce. (12 slices)
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Potato Pudding 1 c grated carrots 1 c grated potatoes 1 c raisins 1 c sugar 2 eggs 2 c flour (or more) 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp. nutmeg 1 tsp. cinnamon 1/4 tsp. ground cloves 1/2 tsp. allspice 3 tbsp. butter Combine carrots, potatoes, raisins, & sugar. Add beaten eggs. Combine & stir in well flour, soda, salt and spices. Add more flour of needed (consistency of cake batter). Grease coffee can or 2 qt. mold. Pour in batter. Cover tightly with lid or aluminum foil. Place on rack in a covered pan & steam for 3 hrs. Cool. Store in refrigerator or cover with foil & freeze. When ready to serve, reheat in oven. Serve with caramel sauce. (12 slices)
Iowa Women’s Lives: Letters and Diaries
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